DAMSON JAM
Make the most of damsons in the summer with this sweet and fruity damson jam. Serve with crusty bread, or try as a filling in your favourites cakes and bakes.
Provided by Lulu Grimes
Categories Condiment, Side dish, Treat
Time 1h
Yield Makes 4 jars
Number Of Ingredients 3
Steps:
- Wash your jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons you're going to be using too.
- Put the fruit into a jam pan or a large, wide, heavy-based saucepan. Leave the stones in (see tip below). Add 150ml water and bring to the boil. Put a couple of saucers in the freezer. Lower the heat and simmer for 15 mins or until the fruit is soft.
- Tip in the sugar and stir over a very low heat until the sugar has completely dissolved, up to 10 mins. This step is vital - if you don't dissolve the sugar, the bottom of the pan may catch and burn. Raise the heat, bring to a full rolling boil, then rapidly boil for 10 minutes. Don't stir until the setting point of 105C is reached. If you don't have a thermometer, test the jam by spooning a little onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. Once you have reached 105C or setting point, stir the jam thoroughly.
- Remove from the heat, skim off any excess scum, then stir a knob of butter into the surface (this helps to dissolve any remaining scum). Leave for about 15 mins so the fruit can settle - if you decant the jam too soon, all the fruit will sink to the bottom. Pour into sterilised jars, label and seal.
Nutrition Facts : Calories 40 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.2 grams fiber
DAMSON JELLY
A delicious way to deal with a glut of damsons - perfect on toast or fresh bread and a great accompaniment to roast meats
Provided by Mary Cadogan
Categories Afternoon tea, Breakfast, Condiment
Time 1h30m
Yield Amount made depends on juice extracted (see step 3)
Number Of Ingredients 3
Steps:
- Wash the fruit, then tip into a preserving pan with the lemon juice and 300ml/1⁄2 pint water. Bring slowly to the boil, and simmer for 30-40 minutes until the fruit is soft.
- Carefully pour the contents of the pan into a scalded jelly bag with a large bowl set underneath to catch the juice (see the Step-by-step photo). Leave for several hours.
- Measure the juice back into the pan, then add 500g of sugar to every 500ml of juice or 1lb sugar for every pint of juice. Stir over a low heat until the sugar has dissolved, then raise the heat and rapidly boil until setting point is reached. Test this by spooning a little on to a chilled saucer. Cool slightly then push with your finger - if it wrinkles it is ready. If not return to the heat, boil for 5 more minutes and test again.
- Pot into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to a year.
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